Tag: court cuisine

Gail Bell, Bisty Grant, Thursday Women, B5 1          cup orzo pasta 1 ½      cup green onions, thinly sliced ½         cup reduced-fat crumbled feta cheese ¼         ...

Angela Johnson, Three Chimneys Farm, Thursday Women, B7 1          pkg of shaped pasta (rotini or spiral) Parro cheese, cut into small cubes Mozzarella cheese, cut into...

Sandy Pincus, East Cobb S&T, Mixed Doubles, A6 8          oz. fusilli pasta, cooked al dente ½         cup yellow onion, finely diced ¼         cup...

Winnie van den Heever, Vickery, Thursday Women, AA2 1          12 oz. pkg penne pasta 1          15 oz. jar Classico light creamy Alfredo sauce ¼     ...

Meisha White, McGhee Tennis Center, Sunday Women, B5 Lite & Lively Vanilla ice cream or yogurt 1/2 cup Cranberry juice 1/2 cup Diet/regular lemon-lime soda Place two scoops...

Lauren Phillips, Spalding Corners, Sunday Women C2 4 bags of black tea 1/4 cup sugar 2 oranges, sliced in rounds Mint springs Boil 8 cups of water. Put sugar...

Barbie Schaffer, Sandy Springs, Thursday Women C2 10 cups of cold water 1 lb. coffee, medium ground Place ground coffee in large container. Pour water over coffee....

Micaela Brady, Fieldstone Sunday Women B5 8 oz. package of cream cheese, softened 7 oz. package dry Italian-style salad dressing mix 1/2 cup mayonnaise 1 French baguette, cut...

Jimmy Stewart, Woods of Parkview Men’s B4 2 sticks margarine (room temp.) 3 Tbsp. poppy seeds 1 tsp. Worcestershire Sauce 3 Tbsp. mustard 1 medium onion, chopped fine 3 pkgs....

Tracy Westrom, Suwanee Station Sunday Women C1 15 oz., slider rolls (12 count) 1 lb. thinly sliced roasted turkey 16 slices cheddar cheese 1/2 cup cranberry sauce 6 Tbsp....